Spread alfredo sauce evenly over crust, top with spinach mixture (making sure to pull apart any large clumps of spinach). Sprinkle evenly with cheese and red pepper flakes. Bake at 450° for 12 minutes, or until crust is brown and cheese is bubbly.

Cut into 6 wedges. Serving size 1 wedge (which, we normally don't stick to because it's SO yummy, so we have to budget the extra calories).

This is a recipie adapted from Cooking Light, photo from Cooking Light.

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I made this the other night using fresh spinach leaves, an extra tsp of lemon and omitted the pepper flakes (I don't care for them). I thought the leftovers tasted even better, so next time I will make the mixture ahead and let it sit in the refrigerator for a day before topping the pizza. Yummy.
- 11/8/09

Amazing! I made a few changes (2 7" crusts instead of 1 12") that lowered the calorie count, and while I was a little skeptical about how all that spinach would be, I loved it! Hubby did too, and he HATES spinach!
- 3/16/08